Tomato & basil bruschetta
Servings: 6
Ingredients
6 ripe organic tomatoes
1/4 cup (60ml) NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
Handful of fresh basil
A pinch of sugar (if necessary)
6 slices artisan sourdough bread
1 clove garlic, peeled but left whole
Directions
Slice your tomatoes in quarters. Remove the seeds and pith and slice into a smallish dice. Place in a mixing bowl and combine with the Olive Oil, Salt and Pepper. Roughly chop, rip or chiffonade your basil and stir through the tomatoes. Taste to check if you need to adjust the seasoning or if you need to balance the acidity with a sprinkling of sugar. Set aside for the flavours to infuse.
Toast or griddle your bread until lightly browned. While still warm, rub one side with the clove of garlic.
Generously spoon the tomato & basil mixture onto the bread and tuck in immediately!
Tip: Naturally this will also be scrumptious with Buffalo Mozzarella but I also love the creamy blandness of freshly made ricotta.
Ingredients
6 ripe organic tomatoes
1/4 cup (60ml) NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
Handful of fresh basil
A pinch of sugar (if necessary)
6 slices artisan sourdough bread
1 clove garlic, peeled but left whole
Directions
Slice your tomatoes in quarters. Remove the seeds and pith and slice into a smallish dice. Place in a mixing bowl and combine with the Olive Oil, Salt and Pepper. Roughly chop, rip or chiffonade your basil and stir through the tomatoes. Taste to check if you need to adjust the seasoning or if you need to balance the acidity with a sprinkling of sugar. Set aside for the flavours to infuse.
Toast or griddle your bread until lightly browned. While still warm, rub one side with the clove of garlic.
Generously spoon the tomato & basil mixture onto the bread and tuck in immediately!
Tip: Naturally this will also be scrumptious with Buffalo Mozzarella but I also love the creamy blandness of freshly made ricotta.
Ingredients
6 ripe organic tomatoes
1/4 cup (60ml) NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
Handful of fresh basil
A pinch of sugar (if necessary)
6 slices artisan sourdough bread
1 clove garlic, peeled but left whole
Directions
Slice your tomatoes in quarters. Remove the seeds and pith and slice into a smallish dice. Place in a mixing bowl and combine with the Olive Oil, Salt and Pepper. Roughly chop, rip or chiffonade your basil and stir through the tomatoes. Taste to check if you need to adjust the seasoning or if you need to balance the acidity with a sprinkling of sugar. Set aside for the flavours to infuse.
Toast or griddle your bread until lightly browned. While still warm, rub one side with the clove of garlic.
Generously spoon the tomato & basil mixture onto the bread and tuck in immediately!
Tip: Naturally this will also be scrumptious with Buffalo Mozzarella but I also love the creamy blandness of freshly made ricotta.
Ingredients
6 ripe organic tomatoes
1/4 cup (60ml) NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
Handful of fresh basil
A pinch of sugar (if necessary)
6 slices artisan sourdough bread
1 clove garlic, peeled but left whole
Directions
Slice your tomatoes in quarters. Remove the seeds and pith and slice into a smallish dice. Place in a mixing bowl and combine with the Olive Oil, Salt and Pepper. Roughly chop, rip or chiffonade your basil and stir through the tomatoes. Taste to check if you need to adjust the seasoning or if you need to balance the acidity with a sprinkling of sugar. Set aside for the flavours to infuse.
Toast or griddle your bread until lightly browned. While still warm, rub one side with the clove of garlic.
Generously spoon the tomato & basil mixture onto the bread and tuck in immediately!
Tip: Naturally this will also be scrumptious with Buffalo Mozzarella but I also love the creamy blandness of freshly made ricotta.
